Easiest Way to Make Quick Chicken Biryani Made in Instant Pot
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The variety of servings that can be served to make Chicken Biryani Made in Instant Pot is 5 Servings. So make certain this portion is sufficient to serve for your self and the one you love family.
Oh sure, simply so as to add, the time needed to prepare dinner Chicken Biryani Made in Instant Pot is estimated to be round 40 mins.
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So this is a Recipe I’ve been making for well over 3 decades turns out fab every time. I would normally make it on the stove but now I have my time saving Gadget I making it in the instant Pot
Components and spices that need to be Put together to make Chicken Biryani Made in Instant Pot:
- 1 large chicken cut into medium pieces
- 1 cup yogurt
- 1/2 tsp Tumeric
- 1 tsp chilli powder or to taste
- 1 tsp green chilli paste
- 3 tsp garlic ginger paste
- 1 tsp salt or to taste
- 3 tsp coriander and cumin powder mix
- 3 medium onions slices
- 1/2 tsp salt
- 4 tbsp Butter
- 1 tsp whole cumin
- Bay leaves 3
- 1/2 stick cinnamon (Tuj)
- 3/4 cloves
- 3 whole cardamom
- 2 cups rice
- 1 cup water with 1/2 tsp salt added
- Pinch saffron mixed in 1 tsp of milk
- Garam masala for garnish
- Coriander for garnish
- Boiled eggs optional
Steps to make to make Chicken Biryani Made in Instant Pot
- 1st wash and soak your rice
- In bowl mix yogurt and all the powdered spices Tumeric chilli coriander cumin powder & garlic ginger and chilli paste salt 1tsp. Set chicken aside in fridge once mix well
- Cut you onions into slices
- On sauté mode add your butter and whole spices cumin tuj etc and once butter is melted add the onions
- Once the onions have caramelised add the chicken. Chicken releases it’s own water so don’t add any water. Cook on pressure cooker mode for 5 mins.
- IP take few mins to build up the pressure then the timer starts. Soon as it’s done do a quick release
- #Tip with instant pot when cooking onions and releasing pressure I place mine carefully on my cooker. So I can have the extractor on. Doing this near a open window also helps with the steam always be careful releasing the steam
- Once the pressure is released open lid carefully and give your chicken a stir there should be around 1 cup of chicken broth in there already.
- Add rice saffron and a tablespoon of butter but not essential, and another 1/2 tsp of salt added to the cup of water & mix. Make sure rice is under water
- Cook again for 5 mins on pressure cook mode and then do a quick release again biryani should be done perfectly or almost done
- #Tip if yours looks like it needs couple more mins meaning your rice isn’t quite done or you see bit of water still then just close the lid and leave it to cook in the heat. The IP plate stays hot for a while so even a hour later the Biryani will still be hot
- Add Garam masala coriander to garnish either serve directly from IP or transfer into a dish and then garnish
- I boil my eggs separately in my egg boiler. I will deshell and add once the biryani is cooked but this step is optional
- I have added 2tsp of salt to this dish however the amount is optional to your taste
- Serve with Yogart Raita…recipe separate listing
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